I like this crust because it is versatile. It is a good substitue for either traditional pie crust or graham cracker crust. The addition of the coconut flour helps absorb the butter so it does not leave the crust oily like I've experienced with using ground nuts only. Hope you like it.

Melt the butter in microwave for 30 seconds. Stir in the sweetener. Work in the almond meal and coconut flour. Turn into pie plate or springform pan. Cover with a piece of plastic wrap and press into pan (and up sides of pie plate) repositioning the plastic wrap as needed. (using a piece of plastic wrap helps to keep it from sticking to your fingers and allows you to pack the crumbs tightly). Discard the plastic wrap and fill with filling to be baked or bake alone at 350 degrees for 10 minutes to used with unbaked filling.

I made this crust recipe yesterday with a pumpkin pie and it came out great. The only tweak I will make next time is to add a little salt. Because a pumpkin pie bakes for quite a long time, the outer edge did get a little dark but it doesn't taste burnt.